Description
These No-Bake Easter Nest Cookies combine butterscotch, chocolate, peanut butter, and crunchy chow mein noodles to create festive, egg-studded treats perfect for celebrating spring without turning on the oven.
Ingredients
Units
Scale
Ingredients
- 2 cups (340g) butterscotch chips
- 1 cup (170g) semi-sweet chocolate chips
- 1/2 cup (130g) creamy peanut butter
- 3 cups (150g) chow mein noodles
- 1 1/2 cups (about 72) mini candy eggs (such as Cadbury Mini Eggs or Whoppers Robin Eggs)
Instructions
- Melt the chips: Combine butterscotch chips, chocolate chips, and peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth and melted.
- Add the noodles: Pour the chow mein noodles into the melted chocolate mixture. Gently fold with a spatula until every noodle is completely coated.
- Form the nests: Drop heaping tablespoon-sized portions onto a parchment-lined baking sheet. Use the back of a spoon to create a small indent in the center of each mound.
- Add the eggs: Immediately place 3 mini candy eggs into each nest while the chocolate is still warm and sticky.
- Set and serve: Refrigerate for 15-20 minutes until firm, or let sit at room temperature for about 1 hour. Store in an airtight container at room temperature for up to 5 days.
Notes
- Refrigerate for 15-20 minutes until firm, or let sit at room temperature for about 1 hour before serving.
- Store in an airtight container at room temperature for up to 5 days.
